Description
Indulge in the delightful Pecan Upside Down Cake, where rich caramelized pecans meet a moist and fluffy vanilla cake. This impressive dessert not only looks stunning with its glossy nutty topping but also offers a comforting taste that will satisfy your sweet cravings any time of year. Perfect for holidays, potlucks, or simply an afternoon treat, this cake is a true showstopper that promises to leave your guests in awe. With its easy preparation steps and minimal ingredients, even novice bakers can create this delicious masterpiece.
Ingredients
Scale
- 1 cup pecan halves
- 1/2 cup unsalted butter (divided)
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (additional)
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan over medium heat, melt 1/2 cup butter. Stir in brown sugar, heavy cream, vanilla extract, and salt until smooth. Let it cool slightly.
- Arrange pecan halves in the bottom of the prepared pan and pour the cooled caramel mixture over them.
- In another bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the remaining butter and granulated sugar until fluffy. Add eggs one at a time, then stir in additional vanilla extract.
- Gradually mix in dry ingredients alternately with milk until just combined.
- Pour batter over the pecan topping and smooth out with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool for about 5 minutes before inverting onto a serving plate.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg